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KMID : 0665220090220010092
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 1 p.92 ~ p.96
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Physico-chemical Characteristics of Atlantic and Bora Valley Potato
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Lee Jea-Soon
Park Soo-Jin
Kim Jin-Sook
Choi Mi-Kyeong
Lim Hak-Tae
Kang Myung-Hwa
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Abstract
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Comparisons of the physico-chemical characteristics between white Atlantic potatoes and violet Bora Valley potatoes were performed. According to the results, Bora Valley had 7% higher moisture content than Atlantic, but there were no differences in crude fat and crude ash contents. Bora Valley, however, had about 3% less crude protein content than Atlantic. In a vitamin C analysis by HPLC, the Atlantic and Bora Valley potatoes contained 14% and 39% vitamin C, respectively, indicating that Bora Valley contained about twice as much of the vitamin as Atlantic. In a vitamin C analysis by HPLC, the Atlantic and Bora Valley potatoes contained 14% and 39% vitamin C, respectively, The dietary fiber content of Bora Valley was 3.12 g per 100 g higher than that of the Atlantic variety. While Atlantic contained neither glucose nor fructose, both sugars were measured in the Bora Valley potatoes, and there was no difference in sucrose content between the cultivar.
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KEYWORD
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atlantic, Bora Valley, potato, physicochemical properties, new cultivar
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